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Chewy Chilled Ramen Noodle Salad with Shrimp and Scallions – Perfect for Summer!

As summer approaches, we often seek lighter and refreshing meals. One way to transform our beloved warm bowls of ramen and soba noodles is to turn them into a refreshing chilled salad, such as the Japanese dish known as hiyashi chuka.

Traditionally, hiyashi chuka consists of a cone-shaped mound of chilled ramen noodles topped with julienned strips of ingredients like cucumber, ham, omelet, ginger, and carrot. It is often accompanied by poached shrimp and chicken.

Inspired by this dish, we have created a chilled noodle salad recipe in our book “COOKish” that focuses on using only six essential ingredients without compromising on flavor. By using seasoned rice vinegar, a versatile ingredient that combines sugar and salt, we were able to create a dressing that packs a punch.

When making this salad, be sure to look for non-instant dried ramen noodles, which can be found under the names chukamen or chuka soba. You can also personalize your salad by adding toppings like shredded carrots, tomato slivers, or shredded lettuce.

Ramen salad with shrimp and scallions

Start to finish: 25 minutes

Servings: 4

Ingredients:

  • 10 ounces non-instant dried ramen noodles
  • ⅓ cup low-sodium soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 2 teaspoons toasted sesame oil, plus more to serve
  • 1 pound cooked, peeled shrimp, cut into ½-inch pieces OR 2 cups cooked shredded chicken
  • 1 bunch scallions, thinly sliced OR 1 small cucumber, halved lengthwise and thinly sliced OR both

Directions:

  1. Cook the noodles in a large pot of boiling water until tender. Drain, rinse with cold water, and drain again.
  2. In a large bowl, mix the soy sauce, vinegar, and sesame oil. Add the noodles and toss to coat.
  3. Divide the noodles among 4 serving bowls and top with shrimp and scallions or cucumber.
  4. Drizzle each portion with additional sesame oil.

Optional garnish: Toasted sesame seeds or pickled ginger.

Get more recipes and dinner ideas from The Washington Times food section.

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